Tuesday 16 November 2010


The Chicken Oatmeal Congee Porridge/Kinesisk kylling grød/麦片鸡粥 [mài piàn jī zhōu]

From my mum's recipe
Serves 4

Preparation & Cooking Time: 30 minutes

1. 500g boneless chicken
2. Oatmeal (8 tablespoons)
3. Ginger (1/2 to 1 inch)
4. Leek (1 stalk - white portion only)
5. Spring onions (1 stalk)
6. Egg (1-2, optional)
7. Salt & Pepper to taste (optional, skip this for babies)
8. 1.5 litre water

1. Cut chicken into small pieces

2. Cut ginger into cut slices

3. Bring a pot of water to a rapid boil, add chicken and ginger and cook under medium-low heat until chicken is tender and cooked

4. Add 8 tablespoons of oatmeal, 1 chopped leek (white portion) and stir under low fire until oatmeal are cooked

5. Dish, sprinkle on some chopped spring onions and serve

1. You can crack an egg into the oatmeal porridge.

2. You can also substitute chicken with pork, prawns to create variety.
3. For adults, you can also add a bit of garlic oil as garnish for more fragrance and flavour.

4. For babies, you can blend the chicken in the baby blender, if baby is too young to eat bite size chicken pieces.
5. When you are making the Chinese Ginger Chicken Soup, why not use some of the soup and make Oatmeal Congee Porridge :-)

Additional Comments:
Presenting the modern day Chinese congee.... The Chicken Oatmeal Congee Porridge... taste like the Chinese congee porridge, probably a wee tiny bit stickier and heavier, but definitely healthier and more nutritious. And you can always adjust the desired thickness with water or chicken stock.

You can use this to serve to a sick child, just thin the porridge to the desired consistency that is acceptable to your child. If your child does not have appetite, then you can give him just pure chicken soup.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...

My Favourite Books

Montessori Materials